Mediterranean Chickpea Chicken Salad

Standing in my kitchen last July, windows thrown open to catch whatever breeze existed, I realized sometimes the best meals happen by accident. I had leftover chicken from a weekend roast, a lonely can of chickpeas in the pantry, and tomatoes threatening to turn if I didnt use them soon. What ended up in my bowl became the summer salad I made three times that week.

My sister-in-law came over for lunch that first week and literally asked if I would pack her a container to take home. She said it was the kind of salad that actually fills you up instead of leaving you hungry an hour later.

Ingredients

• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or use leftover roasted chicken whatever you have on hand
• 1 can chickpeas: Rinse them really well until the water runs clear, otherwise they taste slightly metallic
• 1 cup cherry tomatoes: The smaller sweeter varieties are best here, avoid mealy out of season tomatoes
• 1 cup cucumber: English cucumbers have thinner skin and fewer seeds, plus they stay crunchier longer
• 1/4 cup red onion: Slice it as thin as you possibly can, or soak the slices in ice water for 10 minutes to tame the bite
• 1/4 cup fresh parsley: Flat leaf has more flavor than curly, and it brightens everything up
• 1/2 cup feta cheese: Block feta you crumble yourself has better texture than pre-crumbled, which can be dry
• 1/3 cup Kalamata olives: These add the essential brine, but if you hate them, capers work too
• 3 tbsp olive oil: Use the good stuff here, it really matters since the dressing is simple
• 2 tbsp lemon juice: Fresh is absolutely worth squeezing yourself
• 1 tsp dried oregano: Rub it between your fingers before adding to wake up the oils
• 1/2 tsp Dijon mustard: This helps the dressing emulsify so it doesnt separate
• 1 small garlic clove: Mince it fine so nobody gets an overwhelming raw garlic chunk
• Salt and pepper: Go easy on the salt since feta and olives are already salty

Instructions

Prep your ingredients:

Dice the chicken into bite sized pieces, halve those cherry tomatoes, cube your cucumber, slice the onion paper thin, and chop the parsley until you have a nice pile of green. Drain and rinse those chickpeas until theyre no longer slippery.

Make the dressing:

Whisk together the olive oil, lemon juice, oregano, Dijon, garlic, salt and pepper until it thickens slightly and looks combined. Give it a taste and adjust the acid or salt as needed.

Combine everything:

Dump the chicken, chickpeas, vegetables, herbs, feta, and olives into your largest bowl. Pour the dressing over and toss gently with your hands or two spoons until every piece is coated.

Let it rest:

You can eat this right away, but letting it sit for 20 minutes lets the flavors meld together beautifully. The chickpeas especially absorb the dressing.

Pin it

I started making a double batch every Sunday because my husband kept stealing servings for lunch. Something about having it ready to go makes healthy eating feel effortless instead of like a chore.

Make It Your Own

The beauty here is that almost everything is swappable based on what you have. Ive used cannellini beans instead of chickpeas, swapped parsley for fresh mint or basil, and even added diced bell peppers when I needed to use them up.

Serving Suggestions

Sometimes I serve this over a bed of mixed greens for extra volume, or scoop it into whole wheat pita halves for a portable lunch. Warm naan bread on the side turns it into more of a meal too.

Storage Tips

Store in an airtight container in the refrigerator and give it a good stir before serving leftovers. The flavors actually get better overnight.

• If taking this to work, pack the dressing separately and toss when ready to eat
• Add avocado right before serving since it browns and gets mushy
• A squeeze of fresh lemon right before serving wakes up leftover portions

Pin it

This is the recipe I turn to when I want something satisfying but not heavy, fresh but not fussy. Hope it finds its way into your regular rotation too.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, this bowl keeps well for 2-3 days when stored in an airtight container. Add the dressing just before serving to maintain the crisp texture of vegetables.

→ What can I use instead of feta cheese?

Try goat cheese for a similar tangy flavor, or cubed avocado for creaminess without dairy. For a completely dairy-free option, simply omit the cheese or use nutritional yeast.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers and store the dressing separately. The flavors actually improve after marinating together for a few hours in the refrigerator.

→ How do I make this vegetarian?

Simply omit the chicken and add an extra can of chickpeas, or replace with diced firm tofu, grilled halloumi, or boiled eggs for protein.

→ Can I use dried herbs instead of fresh?

Fresh parsley works best here, but you can substitute with 1 tablespoon of dried parsley. The dried oregano in the dressing is perfect as written.

→ What else can I add for more variety?

Sliced avocado adds creaminess, bell peppers bring extra crunch, or try roasted red peppers for sweetness. Quinoa or bulgur wheat can transform this into a grain bowl.